Japanese Coleslaw with Sesame Seeds
- 2 tablespoons sesame seeds
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons vegetable oil
- 1 1/2 teaspoons Asian sesame oil
- 1/4 small red cabbage, finely shredded (2 cups)
- 1/4 medium napa cabbage, finely shredded (2 cups)
- 6 carrots, finely julienned (2 cups)
- 1/4 pound daikon radish, peeled and finely julienned (2 cups)
- Salt and freshly ground pepper
- In a small skillet, toast the sesame seeds, stirring occasionally, until lightly browned, about 2 minutes.
- In a small bowl, whisk the lemon juice with the soy sauce, vegetable oil and sesame oil.
- In a large bowl, toss the red cabbage with the napa cabbage, carrots and daikon.
- Add the dressing, season with salt and pepper and toss to coat.
- Sprinkle with the sesame seeds and serve.
sesame seeds, lemon juice, soy sauce, vegetable oil, asian sesame oil, red cabbage, cabbage, carrots, daikon radish, salt
Taken from www.foodandwine.com/recipes/japanese-coleslaw-with-sesame-seeds (may not work)